Whatever Floats Your Boat Vegetable Soup
Source of Recipe
Mudder
List of Ingredients
Whatever Floats Your Boat Vegetable Soup
1 quart leftover vegetable (black beans, kidney beans, navy beans, baby lima beans, edamame, corn, hominy, etc)
2 tablespoons olive oil
1 large onion (diced)
1/2 teaspoon garlic (minced)
2 potatoes (russets or sweet potatoes ~ diced)
2 cups water
4 teaspoons beef bouillon granules (or chicken granules)
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can Italian tomatoes (basil, garlic, and oregano ~ with juice)
1 (15 1/4 ounce) can whole kernel corn (optional)
Cilantro (to garnish) or Italian parsley (to garnish) Recipe
Thaw leftover vegetables of your choice.
Set aside.
In a large saucepan, saute diced onions in 2 tablespoons olive oil for about 3 minutes; add minced garlic and saute for about 1 minute more.
Add diced potatoes, water, beef or chicken granules, and black pepper.
Bring to a boil.
Reduce heat ~ simmer until potatoes are tender but not falling apart (about 10 minutes).
Add thawed leftover vegetables.
Bring back to heat.
Add tomatoes and juice.
Add corn (optional).
Simmer 2-3 minutes.
Taste for needed seasonings.
Garnish with cilantro or parsley ~ Serve with cornbread or bread sticks, and a fruit salad.
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